Dals or lentils is the basis of most vegetarian meals - be it as a side dish or kebabs or Cheelas (crepes) or even most breakfast menus. Today is one such healthy option for breakfast made with Oats & Moong dal. Given a choice to choose between all dals & lentils I use in my kitchen, it would surely be Moong Dal (or split green gram). I find it most versatile, light to digest and also easy to cook, and lends itself into many different dishes across course. Today is a take on the popular South Indian breakfast-Pongaland its a twist with a healthy addition of Oats. Quick and healthy, am sure you would also enjoy this. I served this withKatrikkai Pachadi(Brinjal Raitha) and it was a total sellout. Am sure this would be one more variant of Pongal along withRava Pongal&Ven Pongal to the breakfast menu.

4) Transfer the cooked Pongal to a serving dish. Adjust salt and pour the prepared tempering on the pongal. Mix just once and serve hot with some ghee and any raitha.

Note: 1) Oats needs to be dry roasted, else will become mushy. 2) If cooking the pongal in a rice cooker, add lesser water but soak the moong dal for 10 minutes in warm water before using. Do not over mix the pongal else it will turn to a paste. 3) For the tempering, you may also add some black pepper corns, but I avoided it as its quite an effort to locate them during rushed morning breakfast time :)